Divas of Dish: Live and Let Liver Pate

'Live and Let Liver' Pate

'Live and Let Liver' Pate

Anne-Marie Denicole and Pam BrandonSpecial to OrlandoSentinel.com

Put down your fork and slowly back away from the high-calorie holidays. And while some of us can abandon the butter and never look back, others need a little richness to get through January. This classic pâté has just enough--pumped up with spices and less fat than the classic version.

Inexpensive and easy to make, pâté makes a light bite with bread or crackers, grainy mustard and cornichons. Though it can be eaten the day it's made, we love the earthy flavor more a day or two later. Sip a German Riesling and call it dinner.

Combine the livers, onion, chicken stock and bay leaf in a medium saucepan. Season with salt and pepper. Simmer until the livers are tender and no longer pink in the center.

Cook the bacon until crisp, drain on paper towels and crumble.

Discard the onion and the bay leaf and drain the livers. In a food processor or blender, combine the livers, bacon, pistachios, mustard, sherry, tarragon, parsley, butter and lemon juice. Pulse until smooth. Taste and adjust seasoning if necessary. Add additional herbs and sherry if desired.

Lightly grease your hands and form the liver mixture into a mound. Chill for at least 2 hours.